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おにぎり(ツナマヨネーズおにぎり)|だれウマ【料理研究家】さんのレシピ書き起こし

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Number of View
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Number of Videos
936本

Ingredients

  • raw rice : 2 go
  • (A) Salted kelp : 5g
  • (A) Noodle soup : 大さじ2
  • (A) Mirin : 2 tablespoons
  • (A) Liquor : 1 tablespoon
  • (A) Sesame oil : 1 teaspoon
  • (A) cold water : moderate amount
  • Pickled radish : 40g
  • canned tuna : 1 can
  • (B) mayonnaise : 2 tablespoons
  • (B) Noodle soup : 小さじ1/2

Time required

70minutes

Procedure

  1. 1) prepare raw rice 01:34

    Sharpen the uncooked rice until the water becomes translucent.

  2. 2) to cook 02:10

    Put 1 into the rice cooker.
    Add (A) and mix.
    Put in a rice cooker and cook.

  3. 3) Preparing the pickled radish 03:36

    Finely chop the takuan.

  4. 4) ツナマヨネーズを作る 04:23

    3をボウルに入れる。
    ツナ缶の油を切って入れる。
    (B)を入れて混ぜる。

  5. 5) 握る 05:46

    炊き上がった2を切るように混ぜ、4等分にする。
    ラップの中央にご飯を乗せる。
    ご飯の中央に4を乗せる。
    ラップで包んで握って完成。

Point

・The amount is for 4 pieces.
・If you like, you can wrap seasoned nori around.
・If you grind uncooked rice too much, the umami and flavor will be lost.
・By cooking rice with sake, it becomes shiny and has a nice aroma.
・The mentsuyu is double concentrated.
・By wrapping hot onigiri in plastic wrap, steam is trapped inside, making it delicious even when frozen.

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